Zucchini Lasagna Rolls

Course: Main Course

Cuisine: North American

Prep Time: 1

Cook Time: 50

Total Time: 1 50

Servings: servings

Calories: 420kcal

Author: Lord Byron's Kitchen

A little lighter on the carbs, Zucchini Lasagna Rolls are prepared by rolling thinly sliced zucchini with spinach, egg, three cheeses, and seasonings. Baked in marinara sauce, don't be fooled by this healthier dish; it is both filling and robust!

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Ingredients

4 large zucchini, cut into 1/8 inch slices
300 grams frozen chopped spinach, thawed and squeezed
3 cups mozzarella cheese, shredded
2 cups ricotta cheese
1/2 cup Parmesan cheese, grated
2 larges eggs
2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoons garlic powder
2 cups marinara sauce
1/4 cup fresh basil or oregano for garnish

Instructions

Start by laying the sliced zucchini onto wire cooling racks with a baking sheet underneath. Use one and a half teaspoons of the salt to salt the zucchini slices on both sides. Let them sit for 30-45 minutes so that the salt can remove excess water.
When done, lay the slices onto paper towels. Lay more paper towels on top and press down with your palms to soak up the water. This will also remove just enough of that salt to make these zucchini slices perfectly seasoned.
While you are waiting for the zucchini, use a wooden spoon and mix together the spinach, 1 cup of the mozzarella, 1/4 cup of the parmesan, all of the ricotta, both eggs, the remaining half teaspoon of salt, ground black pepper, garlic powder, onion powder, and Italian seasoning.
Using a 9x13 baking dish or a similar size dish, add the marinara to the pan and spread it evenly over the bottom and set aside.
Next, you’ll start to assemble the rolls. Use a cutting board and lay one slice of the zucchini down flat. Use a teaspoon to spoon on little bits of the ricotta mixture down the length of the zucchini slice. You will use about 2 tablespoons of the ricotta mixture for each roll.
Roll up the zucchini slice, firmly, but not too firm so that the ricotta pushes out the ends. Place the zucchini roll standing up in the baking dish. Move on to the next, filling the pan, until you have used up all of the zucchini.
Use up any remaining ricotta mixture by pushing small amounts into each zucchini roll.
Transfer to a pre-heated 400 degree F oven and bake for 40 minutes. Remove from oven and top with the remaining mozzarella. Bake for another 10 minutes.
Finally, remove from the oven one last time and let rest for 3-5 minutes. Top with remaining parmesan and fresh basil or oregano leaves and serve.

Notes

Nutrition